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Name: Caramel Pots of Cr?me
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 50 ml Water; 460 ml Cream; 230 g Sugar; 6 lg Egg yolks; 230 ml milk

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INGREDIENTS

50 ml Water
460 ml Cream
230 g Sugar
6 lg Egg yolks
230 ml milk

Servings

INSTRUCTIONS

Whisk the egg yolks in a bowl until frothy. Mix the sugar and water in a saucepan and stir over a high heat until the sugar has dissolved and the water is boiling. Brush the sides of the pan down with cold water, then allow the mixture to boil without stirring until a deep golden colour. While the sugar is caramelising, bring the milk and cream just to the boil and remove from the heat. Once the sugar has caramelised, slowly pour the milk/cream mixture into the caramel, stirring all the time with a wooden spoon, adding a little at a time. Whisk in the egg yolks gently then divide this mixture into 6 or 8 souffl? dishes or oven-proof ramekins. Place the ramekins in a baking dish and half fill with hot water. Bake at 150c. for 45 minutes, then remove the ramekins from the water and chill. Just before serving, dredge the tops with icing sugar and caramelise with a blowtorch or under a grill. Watch carefully to ensure that it doesnt burn. Serve immediately. Per serving: 2525 Calories (kcal); 155g Total Fat; (54% calories from fat); 36g Protein; 259g Carbohydrate; 1715mg Cholesterol; 335mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 29 Fat; 15 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Caramel Pots of Cr?me

50 ml Water
460 ml Cream
230 g Sugar
6 lg Egg yolks
230 ml milk

Whisk the egg yolks in a bowl until frothy.    Mix the sugar and water in a saucepan and stir over a high heat until  the sugar has dissolved and the water is boiling. Brush the sides of  the pan down with cold water, then allow the mixture to boil without  stirring until a deep golden colour. While the sugar is caramelising,  bring the milk and cream just to the boil and remove from the heat.    Once the sugar has caramelised, slowly pour the milk/cream mixture  into the caramel, stirring all the time with a wooden spoon, adding a  little at a time.    Whisk in the egg yolks gently then divide this mixture into 6 or 8  souffl? dishes or oven-proof ramekins.    Place the ramekins in a baking dish and half fill with hot water.  Bake at 150c. for 45 minutes, then remove the ramekins from the water  and chill. Just before serving, dredge the tops with icing sugar and  caramelise with a blowtorch or under a grill. Watch carefully to  ensure that it doesnt burn.    Serve immediately.        Per serving: 2525 Calories (kcal); 155g Total Fat; (54% calories from  fat); 36g Protein; 259g Carbohydrate; 1715mg Cholesterol; 335mg  Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable;  0 Fruit; 29 Fat; 15 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1593g)
Recipe Makes: 1 servings

Calories: 5103
Calories from Fat: 3501 (69%)

Amt Per Serving		% DV

	Total Fat 389g	519 %
	Saturated Fat 185.3g	926 %
	Monounsaturated Fat 145.6g
	Polyunsanturated Fat 40.7g
Cholesterol 10708.1mg		3295 %
Sodium 592.6mg		20 %
Potassium 1330.3mg		35 %
Total Carbohydrate 274.9g		81 %
	Dietary Fiber 0g	0 %
	Sugars, other 274.9g
Protein 140.9g		201 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5103

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